Salad With Oranges, Red Onion And Olives Recipe

Name: Salad With Oranges, Red Onion And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DRESSING; 2 tablespoons orange juice; 3 tablespoons fruity olive oil; 2 tablespoons lemon juice; 1 pinch cayenne pepper; splash red wine vinegar; 1/8 teaspoon paprika; juice of one garlic clove (use press); salt and pepper, to taste; SALAD; 4 seedless oranges (Navel or Valencia); 1/2 small red onion; 18 black olives (brined or cured such as Kalamata, Nicoise or oil-cured Moroccan); 1/4 preserved lemon rind, diced (optional); 12 mint leaves (or mixture of both) or 1/4 cup chopped cilantro (or mixture of both); 1 head romaine lettuce, torn

Servings: persons

DRESSING
2 tablespoons orange juice
3 tablespoons fruity olive oil
2 tablespoons lemon juice
1 pinch cayenne pepper
splash red wine vinegar
1/8 teaspoon paprika
juice of one garlic clove (use press)
salt and pepper, to taste
SALAD
4 seedless oranges (Navel or Valencia)
1/2 small red onion
18 black olives (brined or cured such as Kalamata, Nicoise or oil-cured Moroccan)
1/4 preserved lemon rind, diced (optional)
12 mint leaves (or mixture of both) or 1/4 cup chopped cilantro (or mixture of both)
1 head romaine lettuce, torn

1
Wisk all dressing ingredients together and set aside.
2
Prepare the oranges by cutting off the top and bottom. Use a knife to cut off the rind (vs. peeling with your hands), including removing all the white pith, which is bitter. Cut oranges in 1/3-inch slices, then cut those in half.
3
Slice the red onion into thin rings. Cut the olives in half. Cut the mint leaves into thin ribbons and/or chop the cilantro. Tear the lettuce into medium pieces; wash and dry.
4
Toss the lettuce in some of the dressing, then place on a platter. Arrange the oranges in overlapping slices on top of the lettuce. Place the onion, optional preserved lemon and olives on top of the oranges. Drizzle all with the remainder of the dressing. Sprinkle the mint or cilantro on top and serve.
5
An alternative presentation is to toss all the ingredients (oranges through mint or cilantro) together with the remaining dressing and place on top of the lettuce.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: DRESSING, 2 tablespoons orange juice, 3 tablespoons fruity olive oil, 2 tablespoons lemon juice, and more.

Yes, Salad With Oranges, Red Onion And Olives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salad With Oranges, Red Onion And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions